Friday, November 10, 2017

Lemon-Coconut Oatmeal Porridge (Sugar-Free, No Poured Oils, Plant-Strong, Vegan)


Recently I was at a social function where I found myself hanging over the dessert table and "sampling" more than one delicious Lemon-Coconut Square.  In my opinion, these "dainties" (what sugar-y confections at "Teas" were called in my youth) are the creme-de-la-creme of the dessert table.  But.... as much as I enjoyed them, I felt like a huge fraud, since (1)I am working to lose inches and (2)I profess to be vegan.  The eggs, fat and sugar in these Lemon-Coconut Squares are not dangerous in moderation, but if you eat 3 squares/bars, you are taking in something like 30 g of fat (saturated and unsaturated), as well as 450 calories of energy.  So, I went searching for a recipe that would allow me to enjoy the essence of this lovely dessert, while being low in fat and calories, and higher in nutritional benefits.

Voila!  The Lemon-Coconut Porridge Recipe was born-- or REBORN maybe, in a vegan form.


Start by making a fabulous VEGAN LEMON CURD (i.e, no eggs)

INGREDIENTS (in your vitamix carafe, or other blender carafe):

  • 3 small organic lemons- will fill a measuring cup, chopped and seeded with skin still on (scrub up in advance)
  • 2 T. Organic Yellow Corn Flour/Starch (or Arrowroot or Tapioca Starch)
  • 3/4 teaspoon Stevia Powder (I use Truvia) or other sweetener to your taste
  • 1 C. Non-Dairy Milk (I used Almond, but Coconut would be delicious)
  • Pinch of Salt
  • 1/8 teaspoon Turmeric (Optional: for the Yellow Color)
Blend Well.

Pour into a medium pot on the stove and whisk over medium high heat until the curd thickens (curdles?).  It happens VERY FAST so don't wander away, if at all possible.

Pour into small mason jars and let cool.

Spoon the yummy (but tart) Lemon Curd over a lovely bowl of steel cut oats and sprinkle on as much coconut shred (I use raw, organic) as you desire.  Eat.  Love.

Here are some more porridge recipes you will also love:

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